Piemonte Grignolino

Grignolino is a Piedmont red grape known for a profile unlike most Italian reds: pale ruby in the glass, light in body, and more tannic and acidic than its color suggests. This bottle carries the Piemonte Grignolino name under the Esplanda label, with Massachusetts listed as its appellation. The details on file don't include a vintage, ABV or tasting notes. What follows describes how Grignolino typically behaves, not a measured profile of this particular wine. Expect a translucent, brick-tinged to light cherry color and an aroma of wild strawberry, red cherry and dried rose petal, often with a pinch of white pepper or dried herbs. On the palate, Grignolino usually runs crisp and dry, with bright acidity and a slightly grippy, dusty tannin that surprises people after such a light color. Oak is rarely a feature in this style, so expect fruit, spice and a clean, fairly short to medium finish rather than vanilla or toast. That acidity makes it a flexible table wine. It suits charcuterie, salumi and cured ham, and it works well with roast chicken, rabbit or pork loin. Tomato-based pastas, mushroom risotto, pizza and herb-heavy vegetable dishes also pair well, because the acid cuts through olive oil and cheese. It can hold up to firm cheeses such as young pecorino or aged Asiago. Very rich braises and heavily spiced dishes tend to overwhelm its delicate frame. Serve it lightly chilled, around 55 to 60°F. Twenty minutes in the refrigerator before opening is usually enough. Decanting isn't necessary, though a short pour into a decanter or a few minutes in the glass can soften the tannins if the bottle seems tight on opening. A standard red wine glass or a mid-sized all-purpose glass works well, since a very large bowl can flatten the delicate aromatics. Treat this as a drink-now bottle. Grignolino is made for freshness and early enjoyment, and most examples are at their best within a few years of the vintage instead of being cellared for long aging.